Pasta with Chickpeas, Sweet Peppers, and Rosemary

Pasta with Chickpeas, Sweet Peppers, and Rosemary
Photo by Scott Phillips

Ingredients

  • 6 Tbs. extra-virgin olive oil
  • ½ cup canned diced tomatoes
  • Kosher salt
  • 1 Tbs. minced fresh rosemary
  • 1 3- to 4-inch piece Parmigiano-Reggiano rind (optional)
  • 1 lb. dried tubetti lisci, tubetti rigati, or pennette
  • Parmigiano-Reggiano shavings (optional)
  • + 5 more ingredients
    • 1 medium yellow bell pepper, cut into small dice (¾ cup)
    • 1 medium red bell pepper, cut into small dice (¾ cup)
    • 2-½ cups Chickpeas with Bay Leaves and Herbs, plus 1-¼ cups reserved cooking liquid
    • 1/8 tsp. crushed red pepper flakes
    • 2 medium cloves garlic, smashed and peeled

Heat 3 Tbs. of the oil with the rosemary and red pepper flakes in a 1-quart saucepan over medium heat until shimmering, 1 to 2 minutes. Cool to room temperature. Heat the remaining 3 Tbs. oil and the garlic in a 6-quart pot over medium heat, turning the garlic occasionally, until golden-brown, 2...

View full recipe at Fine Cooking

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